- 250g/9oz plain flour
- 100g/3½oz unsalted butter
- 100g/3½oz icing sugar
- 2 medium eggs
- 1 vanilla pod – cut and split
- 35g/1oz plain flour
- 35g/1oz caster sugar
- pinch of cinnamon
- 5 bananas
- 180g/6oz butter
- 180g/6oz sugar
- 6 tbsp cream
- 100ml/3½fl oz cream
- 50g/1¾oz chocolate
- Rub flour and butter together, add icing sugar.
- Beat the eggs and vanilla seeds and add to mix. Bring mix together and wrap in cling film. Leave to rest in the fridge for one hour.
- After resting, roll out the pastry, line 20cm/8in tart ring and blind bake at 180C/360F/Gas 4 for 15-20 minutes.
- Slice bananas lengthways and, in a hot non-stick pan, add the sugar and butter and take to a caramel stage.
- Add sliced bananas, add cream and coat bananas all over. Put mix in tart case.
- Rub flour, castor sugar and cinnamon together and sprinkle on top.
- Bake for ten minutes until golden.
- Heat cream, take off heat and add chocolate.
- Mix until chocolate is melted.
- Slice tart and drizzle the chocolate sauce around it.